1 cup sifted flour
2¼ teaspoons Calumet Baking Powder
½ teaspoon salt
1 cup Post’s Whole Bran
⅓ cup brown sugar, firmly packed
1 cup raisins, finely cut
1 egg, well beaten
¼ cup molasses
⅓ cup melted butter or other shortening
1 cup milk
Sift flour once, measure, add baking powder and salt, and sift again.
Add Post’s Whole Bran, sugar, and raisins; mix well. Combine egg,
molasses, shortening, and milk; add to flour mixture and beat
thoroughly. Turn into greased molds, filling them ⅔ full; cover tightly.
Steam 2 to 3 hours, depending upon size of mold; steam individual molds
1 hour and 20 minutes. Serve hot with fruit sauce or Butterscotch Hard
Sauce (page 18), as desired. Serves 8 to 10.
Get this book—
“All About Home Baking”
[Illustration: Calumet Double Acting Baking Powder]
_Learn the whole art of baking in 23 easy picture-lessons!_
Almost like a movie ... these step-by-step pictures!
[Illustration: 1 _Chocolate is melted over water to prevent
scorching_]
[Illustration: 2 _Beat egg; add to creamed mixture and mix well_]
[Illustration: 3 _Blend chocolate with butter, sugar, and egg
mixture_]
[Illustration: 4 _Bake chocolate cake at slightly lower
temperature_]
Recipes alone can never tell you all the things you need to know for
perfect baking. Not even the complete and carefully worded recipes in
“The Calumet Book of Oven Triumphs.”
It takes pictures and step-by-step directions to show you the fine
points that make baking easy and invariably successful.
“All About Home Baking” is a new book, just published this year, that
brings you a _complete set_ of such baking pictures and directions.
Tells you all the things that recipes have to take for granted—how to
measure, sift, cream, beat, fold, prepare pans, regulate ovens. Why you
should mix a white cake one way and a chocolate cake another. How to
make biscuits flaky, waffles tender, muffins without tunnels. How and
when to remove cakes from pans. Tricks in making perfect pie crust,
never-fail frostings and meringues.
Truly—the most helpful baking book you ever saw. 144 pages, with 156
pictures ... 185 recipes in all, based on 23 key recipes. Glorious color
plates ... 14 pages of menus and table-settings ... bound in washable
cloth covers of yellow and blue. If you don’t think “All About Home
Baking” is worth $1.00 ... just return it to us within one week and we
will gladly send back your 25¢.
Use the coupon—or if you do not wish to cut this book, write to the
address given on the coupon, enclosing 25¢ in stamps or money order.
Frances Lee Barton, _Dept. OT_
General Foods, Battle Creek, Mich.
Please send me your book, “All About Home Baking” for which I enclose
25¢ (stamps or money order).
_Name_______________________
_Street_____________________
_City_______________State_______
Print name and address plainly. This offer expires December 31, 1935;
not good in Canada.